The classic roast is given a sweet treatment with gingersnap-cookie crumbs and raisins in our Sweet and Tangy Braised Chuck Roast. Less tender cuts of meat are well suited for slow cooking.
Sweet and Tangy Braised Chuck Roast
6 (2-inch) gingersnap cookies, finely crushed into crumbs
2 cups (about half 16-ounce bag) peeled baby carrots
2 large stalks celery, cut crosswise into 2-inch pieces
1 medium onion, cut into 1-inch pieces
1 cup dry red wine
2 Tablespoons red wine vinegar
1/4 cup raisins
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (about 2 pounds) boneless beef chuck roast
In 4 1/2-quart to 6-quart slow-cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, 1 teaspoon salt, and 1/2 teaspoon pepper.
Place roast on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 6 to 6 1/2 hours or until roast is very tender.
Place roast on warm platter. Skim and discard fat from cooking liquid. Serve roast with vegetables and sauce.
MF&L Staff at Maine Food & Lifestyle magazine.